1 February 2012

The holidays are over and now we get down to the serious business of getting through these cold winter days!When it is cold outside, nothing is better than a warm home with all the comfort foods that you adore. So that is what it is is all about this week at the Cooking Light Virtual Supper Club. With the cold weather, comes the urge to find warmth in our favourite meals. Warm comforting foods nourish the soul as well as our bodies and tend to be familiar foods that remind us of simpler times or of a contented childhood. Your senses can be awakened with anything from a caramelized squash soup to a large bowl of comfortable macaroni and cheese. It is not uncommon for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot.

There’s no reason to let calories rob you of the opportunity to cozy up with a plate of any of your favourite dishes. Enjoy your winter comfort favorites by consciously keeping lighter in mind. You’ll still get the entire flavour with none of the guilt. With the Super Bowl looming this is an excellent choice. For this reason we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living.This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This months theme "Winter Warmth" was chosen by our very own Jerry of Jerry's Thoughts, Musings and Rants. How can you join in? If you would like to add your own "warm winter dishes" join the Linky below.

I brought along an appetizer of some gooey, cheesy Caramelized Onion, Gruyere and Bacon Spread (recipe below)Serve with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.
Jerry of Jerry's Thoughts, Ravings and Rants wowed us with his version of winter warmth "inside and out" with a steaming bowl ofTuscan White Bean Soup.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Val, your cheese spread looks incredible. I adore Gruyere! This will probably be made for the Super Bowl to nosh on. The steaks were AMAZING! Who would have thought we could lighten up comfort foods so deliciously?

Discover

can we help you search...

Loading...

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.